Optimization of the autoclave preparation process for improving resistant starch content in rice grains
Yunzhan Zheng, Zhencheng Wei, Ruifen Zhang, Yuanyuan Deng, Xiaojun Tang, Yan Zhang, Guang Liu, Lei Liu, Jiajia Wang, Na Liao, Mingwei Zhang
Abstract
The autoclave preparation process to increase the content of resistant starch (RS) in rice grains was optimized, and the results showed that the optimal preparation process was obtained with a water content of 41.63%, a pH of 5.95, an autoclave time of 60.96 min, and a refrigeration time of 17.11 hr. Under these conditions, the theoretical value of RS content in rice grains reached 17.57%. After autoclaving, the estimated glycemic index (EGI) in rice grains was reduced from 78.35 to 66.08 measured after cooking, suggesting that autoclaving was capable of increasing the RS content in rice grains and reducing its EGI value. These results may help spark new concepts and methods for the development of specialized foods for specific populations, such as people with diabetes.